As warmer days sneak onto our calendar, many of us will be cranking up the grills and letting our food get crispy on the outside with just a kiss of smoke. Unfortunately, some of us are stuck in apartment buildings or dorms with no barbeque to enjoy (or we just can’t afford it. Those things are pretty expensive).
Like a junkie and their dealer, the source from which a Portlander gets their coffee is crucial. Some coffee fiends want it straight, with tough, tattooed baristas and no smiling. Some want their spot big and corporate with green aprons and premade sandwiches.
When you ask a checker at the grocery store to lead you to the polenta and you are brought to a thick, premade log, just say no. There is a cheaper way to make this grain, and the taste is much more rewarding than the thick gummy texture often found in the already-made form.
Korean taco truck Koifusion has always been a game-changer from the moment it first rolled onto the Portland culinary scene.
With its hot pink title and binding, one might worry that celebrity chef Giada De Laurentiis’ new cookbook has ditched Italian heritage for SoCal style low-carb diet meals. Luckily, when flipping through the pages of Giada at Home: Family Recipes from Italy and California, it is evident that she’s still the same old Giada.
The end of March has brought us a lot of special holidays involving food. There’s been the first day of spring, the upcoming Easter and Passover and, most important to the Portland food lover—the Portland State Farmer’s Market.
It seems every food category is represented in Portland, and Mexican food is no exception. Sure, there are many wannabes, but let’s be optimistic eaters and look at what the Portland Mexican food scene is doing right these days. And the award goes to….
Last night was a blur of Pabst Blue Ribbon and plaid. You got drunk while having an intellectually enriching conversation about…something.
Sugo alla puttanesca, which translates to “whore’s sauce” in Italian because of its “easy ingredients,” may be simple, but it is complex in taste. Made of common Italian pantry staples, this sauce is flavorful and fast.
Bubble tea started in Taiwan in the 1980s, and a few decades later Portland is full of bubble tea options. Bubble tea is made using a tea base, mixing it with milk or fruit and topped off with tapioca balls (also known as boba) or fruit jelly. Flavors include everything from pineapple to red bean, original to avocado.
We’ve all heard about how it’s the most important meal of the day. Most of us only have time to shower, wipe the sleep from our eyes and grab some coffee. Who has the time to cook up a gourmet meal that happens to be healthy as well? You do. Here are three recipes that may have you hitting the snooze button one less time.